I’d never heard of peppermint bark until the first Christmas I spent with the Mister’s family, and it has since become a holiday favorite. This year I wanted to try making my own, and I scoured the internet looking for the perfect recipe. I’m a big fan of Shutterbean and when Tracy posted a recipe for crunchy peppermint bark a few days ago, I knew I’d found the one.
These have been a hit both at home and with my colleagues; I think the Mister ate about half the plate by dinnertime. Fortunately they are super easy to make, so I think I may whip up another batch before Christmas.
A few tips:
Tracy recommends buying “good” white chocolate. I’ve never bought white chocolate before so I wasn’t sure whether this was for flavor or ease of use. I get my good dark chocolate (for baking) at the local organic store, so I just bought the only white chocolate they had and it tastes good and melted well.
I took her advice and refrigerated the crispy white chocolate layer, then added a dark chocolate layer and the crushed peppermint. This was a fantastic idea and I like the way the white and red of the crushed peppermint stands out against that dark chocolate layer. I do think next time I’ll look for a slightly more bitter dark chocolate since the white layer is already so sweet.
I smoothed my white chocolate and rice crispy layer between two pieces of parchment paper. This meant that the upper surface was nice and smooth by the time it had set, and much easier for me to spread a thin layer of dark chocolate over.
When crushing the candy canes, I recommend doubling up on the plastic bags. The sharp edges of the candy tend to bust right through the baggies, and the peppermint dust will go flying. I went through three plastic baggies altogether for this batch.
Tracy breaks her bark into jagged pieces, but I found it pretty easy to cut into neat little rectangles with a knife.